Plan and monitor espresso coffee service

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHFAB016A, 'Plan and monitor espresso coffee service'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Plan and monitor espresso coffee service' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1

Plan coffee service.

1.1

Develop coffee menus and select menu items taking into consideration profit requirements, market focus and demographics, customer preferences and enterprise policies.

1.2

Select suppliers and roasters, and make purchases according to enterprise requirements, budget and quality.

1.3

Liaise with suppliers and roasters to ensure coffee meets enterprise requirements.

2

Provide specialist advice on coffee and coffee service.

2.1

Develop and update appropriate information on coffee.

2.2

Respond to customer questions related to coffee and espresso coffee service.

2.3

Provide accurate information to colleagues and staff on coffee and coffee service.

2.4

Promote coffee and coffee appreciation at appropriate opportunities.

2.5

Display accurate information on coffee and coffee styles for customers where suitable.

3

Monitor quality and service of coffee.

3.1

Identify desirable characteristics of superior espresso coffee.

3.2

Evaluate coffee beans to ensure freshness and appropriate oil content.

3.3

Monitor grind to ensure correct particle size according to enterprise requirements and customer preferences.

3.4

Monitor environmental variations affecting dosage, and adjust grind and dose accordingly.

3.5

Evaluate espresso coffee quality through visual and other sensory means and by applying indicators of quality.

3.6

Monitor coffee extractions and service according to enterprise practices, ensuring quality and consistency.

3.7

Diagnose faults and problems in quality of coffee.

3.8

Seek and follow up feedback on coffee quality from customers and staff.

3.9

Deal with problems according to nature of problem and enterprise practices.

3.10

Ensure coffee and commodities are stored appropriately in suitable containers and conditions.

3.11

Ensure coffee items are presented correctly and attractively with suitable accompaniments.

3.12

Assess quality and temperature of milk served and ensure it is texturised correctly.

4

Monitor machinery and equipment.

4.1

Monitor espresso coffee machine and other equipment for efficiency and reliability of operation.

4.2

Monitor temperature and water pressure according to enterprise requirements.

4.3

Ensure that environmentally sound cleaning, maintenance and waste disposal and recycling regimes and practices are in place.

4.4

Identify need for new equipment or parts taking into account relevant considerations and evaluate options.

4.5

Ensure that self and others follow safe practices and procedures in using machinery and equipment.

4.6

Identify situations requiring the attendance of a trained service technician or licensed electrician or actions that might invalidate warranties.

4.7

Schedule service calls and replacement of worn parts at appropriate times.


Qualifications and Skillsets

SITHFAB016A appears in the following qualifications:

  • SIT30707 - Certificate III in Hospitality
  • SIT40307 - Certificate IV in Hospitality
  • SIT60307 - Advanced Diploma of Hospitality
  • SIT50307 - Diploma of Hospitality

And the skillsets: